发酵工艺条件对豆粕中过敏蛋白降解的影响

Effects of fermentation conditions on the degradation of allergenic proteins in soybean meal

为了降低豆粕的致敏性,探讨生物发酵对豆粕中主要过敏原降解的影响。通过固态法发酵豆粕,采用单因素试验优化发酵工艺条件,并利用SDS-PAGE电泳评估发酵条件对豆粕中过敏蛋白降解的影响。结果表明:枯草芽孢杆菌:干酪乳杆菌:酵母菌接种比例为2:1:1,接种量为12%,发酵温度为30℃,豆粕含水量为60%,先接种枯草芽孢杆菌发酵24 h,再接种干酪乳杆菌和酵母菌继续发酵48 h后,发酵豆粕中过敏蛋白降解显著,确定该条件为优化的发酵条件。验证试验表明,在优化发酵条件下固态发酵可较好地降解豆粕中主要过敏原。

In order to reduce the allergencity of soybean meal, the effect of fermentation on the degradation of major allergen in soybean meal was studied. Soybean meal was fermented under solid state condition. The fermentation process was optimized by single factor experiment, and SDS-PAGE was used to evaluate the effects of fermentation on the degradation of allergic protein in soybean meal. The results showed that optimal fermentation parameters were composed of Bacillus subtilis, Lactobacillus casei and yeast in a ratio of 2:1:1, inoculation amount of 12%, fermentation temperature of 30 ℃, water content of 60%, and soybean meal was fermented by inoculation of Bacillus subtilis for 24 h, followed by fermentation of yeast and Lactobacillus casei for 48 h. The results showed that solid fermentation could degrade the main allergens in soybean meal under the optimized condition.